Tuesday, February 7, 2012

How to cut without getting cut, anyone?

Roasted tomatoes with sea salt, black pepper and sprigs of fresh thyme.
Snapped in the restaurant kitchen with an iPhone.

OK, here's a confession. The more I use the knife, the more fearful I am of it. Too many horror stories seen and heard, and a few near-misses of my own have kept me pretty much on my toes. When I hold a knife in my hands, it has my full attention and I don't allow myself to get distracted. I will also not allow anyone in the commercial kitchen to rush me. The customer can always wait, but I want to leave this place with my ten fingers intact. There is no one I want to impress with my (lack of) knife skills so I'm quite happy to be perceived as the snail in the kitchen. 

This is how much tomatoes I cut today with Chef giving me several tips and guidance for which I am so grateful. An Extra Virgin Chef needs all the help she can get!


  1. Hi Luan, ever heard of this? :)


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